*ingredients:
° 2 (3.5 oz) kg. Instant vanilla pudding mix
°1 bowl (8 ounces) frozen whipping cream
°3 C milk
° 1 pkg Graham cracker box
°1 (16 oz) pkg Prepared Chocolate Frost
*directions
Step 1: In a medium bowl, add milk, whisk, and pudding mix. My heart even blends well.
Step 2: Add the graham cracker tins to the bottom of a 13′*9′ baking pan.
Step 3: Spread 1⁄2 of the pudding mixture over the cookie layer.
Step 4: Add another layer of biscuits on top of the pudding mixture.
Step 5: Spread the rest of the pudding mixture over the biscuits.
Step 6: Place the remaining graham cracker pieces on top of everything.
Step 7: Completely Freeze the Cake.
Step 8: Put the cake in the refrigerator for 4 hours until it cools down.
Enjoy !!
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